Lately, we've been crazy busy during meal times so I haven't had a chance to try out any new recipes. Last night was an exception and I'll definitely be making this one again!
It combines some of my favorite ingredients and is hubby approved! I personally kept the chicken dairy free (so our 2 year old with a dairy allergy could enjoy it).
You will need:
1 lb chicken breast
1 tbsp. avocado mayo
4 slices of your favorite bacon
1/2 cup heavy whipping cream
1 tbsp cream cheese
1 tbsp parmesan cheese
garlic powder
Himalayan sea salt to taste
Preheat your oven to 400.
Rinse the chicken and pat dry. Spread the avocado mayo evenly over the chicken breasts. *Optional - top with Parmesan cheese if you are incorporating dairy.
Bake for 50 minutes or until the juices run clear.
For the sauce, which is not dairy free, grab a skillet. Warm the reserved bacon grease and heavy whipping cream. Whisk until sauce begins to foam at the edges of the pan.
Add cream cheese and whisk until smooth.
Add parmesan cheese, garlic seasoning and Himalayan seas salt (I use Flavor God)
Throw in some crumbled bacon to really bring out the flavor!
Simmer until chicken is finished, stir often to prevent scalding.
Plate your chicken!
You can enjoy this with or without the sauce!
If you're using the sauce, drizzle over the chicken and top with crumbled bacon pieces.
We paired this with cauliflower rice OR you can use my favorite low carb fettuccine noodles from Cappello's. The sauce goes great with both and stores well in the refrigerator if you have any leftover!
Don't forget to pin this one for later -- trust me! <3
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